Rescue of unconventional vegetables and their use in school meals

Abstract

The constant and abundant availability of conventional vegetables, such as carrots, tomatoes, lettuce, potatoes, etc., in several markets favored the acquisition and habitual consumption of these by Brazilians. This, together with the globalization process, which resulted in the increasing use of industrialized foods and the introduction of fast-food chains, brought about profound changes in the eating habits of the population. With this, the consumer has steadily gained in the supply of certain plant species produced on a large scale; however, there have been significant changes in the food pattern and loss of cultural characteristics in the food have also been forgotten over time. Thus, the present study aimed to rescue the use of unconventional vegetables in the food of students of the Federal Fluminense Institute - Campus Cambuci, using, a priori, some vegetables of easy preparation. To assess these vegetables, a questionnaire was applied to students as a way of validating their use in food. As a result, the project enabled the exchange of knowledge between the participating parties and, in some cases, there was good acceptance regarding the vegetables served.